Rice and curry

Rice and curry is a combination meal of rice served with several spiced curries, popular in Sri Lanka and elsewhere on the Indian subcontinent. It is less a single dish than an arrangement of side dishes set around a large bowl of rice.

History

The meal format is most closely associated with the south of Asia, where boiled or fried rice forms the base for several curries. According to the reference texts, the dish spread beyond the region: it reached Japan and, through the United Kingdom, other countries, which is why its origins are often confused. The sources give no specific dates or named originators, so any story about its beginnings should be treated with caution.

Its structure has endured: a bowl of rice, a vegetable curry, a curry of meat or fish, spiced lentil dhal, crisp papadums and fresh sambals of red onion, chili, coconut and lime. Each element adds contrast in texture and heat.

Culture

It is an everyday meal and also a gesture of hospitality. It is customary to offer it to visitors, and when a bowl is emptied it is refilled as a courtesy. Southern cuisines use local ingredients such as dried fish. Locals grow up with spicy food, while many visitors find it excessive, so restaurants in tourist areas often offer milder versions or a Western menu.

Trivia